As a caterer, Green Chile Cheesy Potatoes are easily my most requested side dish people just can’t seem to get enough of it! I live in southern New Mexico, so Hatch chile is readily available to me. I’ve been known to make the two-hour drive there with several huge ice chests during “chile season” (late summer/early fall) to buy freshly roasted gunny sacks full of green chile. I bring it home and store it away in the freezer for use the rest of the year. I buy different levels of heat ranging for mild to extra hot…usually avoiding the extra extra hot….ouch!
Talk about bursting with flavor and comforting cheesy goodness this dish has it all! It’s also very versatile and can be adapted to serve a crowd or just a few, and the level of spiciness can easily be changed to feed your crowd. Serve Green Chile Cheesy Casserole with any number of main dishes…my most requested are pulled pork and beef brisket, but it’s also great alone with a garden salad on the side. I layer the potato mixture on the bottom, then sprinkle half of the cheese over it and then repeat the process. After all, what’s not to love about two yummy cups of cheese melted over the top of delicious mashed potatoes?
Green chile Cheesy Potatoes are delicious!
I LOVE chile!
One of my absolute favorite things about being a New Mexican is that I can eat chile every day if I want to! This dish mingles together the comforting cheesy goodness of mashed potatoes and the flavorful heat of green chile.
The green chile with a few flecks of red mixed in it is referred to as autumn roast and is my absolute favorite! As the growing season slows down and begins to fade away and summer turns into fall the chile beings to turn red and has a different flavor, I love the mix of the two. Even if you aren’t as passionate about chile as I am, you will still LOVE this tasty combination of flavors! I can go to my freezer, or the freezer section of my grocery store and easily find green chile but even if you can’t canned green chile will do just fine. I love how versatile this dish is!
Recipe for Green Chile Cheesy Potatoes
- 5 lbs Yukon Gold potatoes (you may use any kind of potato, but this is my favorite)
- 4 cups shredded medium cheddar cheese
- 2 cups sour cream
- 1 cup green chile, diced (I use Hatch frozen green chile, but I live where it is readily available. You may also used canned and in the amount that suits your taste)
- 4 tablespoons butter
- 1/2 cup milk
- 1/2 tsp onion powder
- 2 tsp Kosher salt
- 1/2 tsp pepper
- cayenne pepper to taste (optional if you like more heat)
- Preheat oven to 350 degrees
- Peel (or not!) the potatoes (I prefer to partially peel mine) and then quarter them
- In a large pot, boil salted water and add potatoes
- Cook until tender but still firm (about 15 minutes)
- Place cooked potatoes in a large bowl
- Using a potato masher gently mash the potatoes (I like to leave mine chunky)
- Add butter, milk, sour cream, onion powder, salt and pepper (cayenne pepper if needed)
- Mix together well
- Spray a 9" x 13" pan with cooking spray
- Spread 1/2 the potato mixture in the bottom
- Sprinkle 2 cups of the cheese over them
- Layer on the remaining potato mixture
- Sprinkle with the remaining cheese
- Cover with aluminum foil
- Bake for 40 minutes, remove foil and brown for an additional 5-7 minutes.
- This recipe is great as a side dish or can also be used a main course with a garden salad on the side. You can easily half this recipe if you aren't feeding a crowd.
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